Crock Pot Cooking

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Duck Gumbo

2 wild ducks, parboiled for 10 minutes
2 stalks celery, diced
1/2 bell pepper, diced
2 med. onions, diced
1/2 lb. smoked link sausage
Worcestershire sauce
Garlic salt
Salt and pepper

Make a dark roux with the oil, flour and seasonings. Add 2 cups water to make gravy. Allow to simmer while preparing next step. Chop vegetables and place in bottom of crock pot. Place ducks on top of vegetables. Pour gravy over ducks and vegetables. Turn crock pot on low and cook at least 8 hours. Two hours before serving, de-bone ducks, return meat to crock pot, slice sausage and add to gumbo. Serve over rice, adding Tabasco, Worcestershire or any other flavoring to taste. (HINT: Tastes much better the next day after cooking.)

Venison Stew

2 lbs venison, in 1 inch cubes
5 carrots, cut up
1 lg onion, cut in chunks
3 stalks celery, sliced
1 lb canned stewed tomatoes
1/2 c quick cooking tapioca
1/2 tsp cloves
2 bay leaves
Salt & pepper to taste

Trim all fat from meat. Put ingredients in crock pot, mix thoroughly and cook on low for 12 hours.


3/4 - 1 lb chopped beef, brown and drain fat off
1 c chopped onion, cook with beef
3/4 - 1 lb bacon, cut sm. cook crisp and drain fat
2 lg cans pork and beans
1 can kidney beans, drained
1 can butter beans
1 c ketchup
1/2 tsp salt
dash pepper
1 tblsp liquid smoke
1/4 c brown sugar
3 tblsp white vinegar

Put all ingredients into crock pot and cook on Low heat for 4-6 hours.

BBQ Ribs

3 lb boneless country cut ribs
1 onion, sliced
1 1/2 c BBQ sauce (bottled)
Pepper to taste

Put meat on bottom of crock pot; add onions and pepper. Top with BBQ sauce. Cover and cook on low 8-10 hours or at high for 4-5 hours. 3 1/2 quart crockpot.

Lea Ann's Cabbage Rolls

8 or more lg cabbage leaves
1 lb ground beef
1 egg, beaten
1 can tomato soup
1/4 tsp pepper
4 tblsp onion, chopped
1 c rice, cooked

Pour boiling water over cabbage leaves and let stand for 5 minutes. Season meat, add onion, rice and beaten egg. Roll a portion of the filling into each leaf. Fasten ends with toothpicks. Place in crock pot and cook on low for 10 to 12 hours. Maybe left on longer. Fix the night before for supper the next day. Tastes better the 2nd or 3rd day.

Pork Roast with Gravy

4 to 5 lbs. loin end roast
1 clove garlic, sliced
2 med. onions, sliced
1 bay leaf
1 whole clove
1 c hot water
2 tblsp Worcestershire sauce

Rub roast with salt and pepper. make tiny slits in meat and insert slivers of garlic. In crock pot put 1 sliced onion on bottom. Add roast then remaining onion and other ingredients. Cover and cook 1 hour on high. Turn to low and cook 9 to 10 hours or until done.
Gravy: Remove roast, onions, clove and bay leaf. In separate cup or bowl, blend 2 tablespoons cold water with 2 tablespoons cornstarch to form smooth paste. Set crockpot on high and pour in paste. Stir well and let come to a boil (10 to 15 minutes) until thickened.

Good Season's Crock Pot Chicken

4-6 chicken breasts
1/4 c white wine
1 pkg Good Seasons Italian salad dressing mix

Brown chicken breasts in skillet. Place chicken in crock pot. sprinkle dressing mix over chicken. Add wine. Cover and cook on high setting for about 4 hours.

French Dip

1 (3 lb) chuck roast
1 env onion soup mix
3 beef bouillon cubes
2 c water

Cook in crock pot all day on medium. Stir occasionally if home. Shred or slice thin. Serve in hard rolls or French bread. Dip in sauce.

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